Did you know that the week after Easter is named “Egg Salad
Week” because so many people like to make Egg
Salad with their hard boiled cooked eggs?
I thought everybody knew had to make Egg
Salad until we hosted evangelists and pastors in our home throughout the
years. Also while traveling around the
United States with Dana in evangelism, I ran into cooks who had never heard of Egg Salad. Can you imagine? So just in case somebody
else has never tasted or made Egg Salad,
I am featuring it for the month of April.
Egg Salad is good
year round and simple to make, but particularly during the month of spring when
fresh lettuce leaves begin to show up in the garden and the mind turns towards
salads- as the weather warms up, my hens begin to lay more eggs. Just add a heaping tablespoon of the Egg Salad to each fresh individual salad.
My Egg Salad also makes a great sandwich,
especially with home-made bread and lettuce.
My Egg Salad recipe may be
plain to some folk. You can add pickles,
peppers, and/or olives- to jazz it up to your taste, just don’t ruin it by
adding sugar (shudder). My Egg Salad
recipe makes 5-6 cups and takes only 35 minutes (not counting cooling time). If
this recipe makes too big a batch for your household simply cut it in half.
EGG SALAD
1 dozen eggs
½ tsp salt
Place eggs in a medium sauce pan, add salt, and enough water
to cover the eggs. Bring to a boil and boil for 30 minutes- cooking the eggs
longer makes them easier to peel plus I love my eggs well done. Let eggs cool. Peel eggs and place in a
bowl. Mash eggs. Sprinkle on salt and
pepper to taste. Then add:
1 tsp mustard
3 c mayonnaise
Mix well, chill, and then serve.